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A classic French Mediterranean rib steak featuring a perfectly seared, tender cut with a golden crust. This elegant dish is enhanced with garlic, fresh herbs, and a touch of red wine reduction, embodying the sophisticated flavors of French cuisine.
Prep
15 min
Cook
15 min
Total
30 min
Servings
2 srv
Difficulty
Medium
Calories
520 kcal
For 2 serving(s)
Per serving
Remove rib steak from refrigerator 30 minutes before cooking to bring to room temperature
Pat the steak dry with paper towels and season generously with sea salt and freshly ground black pepper on both sides
Heat olive oil in a cast iron skillet over high heat until it shimmers
Place the steak in the hot pan and sear for 4-5 minutes per side for medium-rare, without moving it
Add minced garlic, fresh thyme, and rosemary to the pan during the last minute of cooking
Baste the steak with butter mixed with herbs, tilting the pan to coat thoroughly
Transfer steak to a warm plate and let rest for 5 minutes before serving with pan juices drizzled over top
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